1, Xiaolongbao Xiaolongbao, also known as Xiaolongbao, is the most famous traditional pastry food in China, which first appeared in Changzhou, Jiangsu during Tongzhi period in Qing Dynasty. In southern Jiangsu, Shanghai and Zhejiang, it is customary to call steamed buns, Sichuan and Wuhu are called steamed buns, and Wuhan is called steamed buns. A steamer has 10 steamed bread, and 10 steamed bread is a steamer.

2. Tangyuan originated from Kaifeng, the capital of the Northern Song Dynasty, and steamed bread was made and improved locally in Jiangnan when Guan Yi went down to the south. Modern steamed buns originated in Changzhou (now Changzhou City, Jiangsu Province) in the south of the Yangtze River, and then developed and evolved in various places, forming different tastes. Steamed buns are traditional snacks in Changzhou, Wuxi, Suzhou, Nanjing, Shanghai, Hangzhou, Ningbo and Jiaxing south of the Yangtze River.

3. During the Daoguang period of the Qing Dynasty, modern steamed buns appeared in Changzhou, Jiangsu Province, and formed their own characteristics in various places, such as delicious in Changzhou, clear in Nanjing, sweet in Wuxi, etc., but they all have the common characteristics of thin skin and delicious taste, and are still circulating in Kaifeng, Tianjin and other places.